Yvonne's New York Cheesecake

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Baked Cheesecake Recipe

Ingredients

For the base:
- 250g digestive biscuits
- 80g melted butter
- 20g sugar

For the filling:
- 900g cream cheese
- 220g sugar
- 120ml heavy cream
- 1½ tablespoons vanilla extract
- 5 eggs
- 40g cornflour (cornstarch)
- A pinch of salt
- 1 teaspoon fresh lemon juice

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Preparation

1. Prepare the baking tin:
Line the base and sides of a 23 cm springform pan with parchment paper.
Do not grease or flour the pan!

2. Make the crust:
Crush the digestive biscuits in a blender until finely ground.
In a bowl, mix the crushed biscuits with the melted butter and sugar until well combined.
Press the mixture firmly and evenly into the base of the prepared pan to form a compact crust.

3. Prepare the filling:
In a large bowl, combine the cream cheese, sugar, heavy cream, and vanilla extract. Mix until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Stir in the cornflour, followed by the lemon juice and a pinch of salt. Mix until fully incorporated.

4. Assemble and bake:
Pour the filling over the crust in the springform pan.
Gently tap the pan on the counter to release any air bubbles.
Place the pan on the lower rack of a preheated oven at 220°C (428°F) and bake for 10 minutes.
Then reduce the temperature to 110°C (230°F) and bake for an additional 60 minutes.
If the cake hasn’t set completely, increase the temperature to 160°C (320°F) and bake for another 10–15 minutes.

5. Cool and chill:
Turn off the oven and wedge a wooden spoon in the door to keep it slightly open. Let the cheesecake rest inside for 1 hour.
Remove from the oven and allow it to cool completely at room temperature.
Once cooled, refrigerate for at least 4 hours before serving.

6. Optional topping:
Add a fruit sauce or topping of your choice for extra flavor.

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Enjoy your delicious homemade cheesecake!

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Ingredients

1. Yeast Starter
- 120 ml lukewarm milk
- 45 g fresh yeast
- 1 tsp sugar
- 2 tbsp all-purpose flour

2. Dry Mix
- 800 g tsoureki flour (or strong bread flour)
- 240 g sugar
- 1 tbsp mahleb
- ½ tsp salt
- ½ tsp mastic (crushed with a bit of sugar in a mortar)

3. Wet Mix
- 175 ml lukewarm milk
- 2 large eggs (room temperature)
- Zest of one orange
- 2 tsp vanilla extract
- 60 g butter (room temperature)

4. Egg Wash & Topping
- 2 eggs (with a bit of egg white removed)
- 2 tbsp water
- Flaked almonds

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Instructions

Step 1: Activate the Yeast
Break the yeast into the mixer bowl. Add sugar, all-purpose flour, and lukewarm milk. Stir and let it rest for about 7 minutes.

Step 2: Prepare the Dry Ingredients
In a large bowl, combine the tsoureki flour, sugar, mahleb, salt, and crushed mastic. Mix well.

Step 3: Combine in Mixer
Add the dry ingredients to the mixer bowl over the yeast mixture. Then add the eggs, milk, vanilla, and orange zest. Beat well for 8–10 minutes.

Add the butter and beat again for another 2 minutes.

Step 4: First Rise
Remove the dough with a lightly oiled hand, shape it into a ball, and place it in a greased bowl. Cover with plastic wrap and let it rise in a warm spot for about 2 hours.

Step 5: Shaping
Transfer the dough to your counter (no flour needed). Divide into six equal pieces.

Roll each piece into a rope. Braid three ropes together to form one tsoureki. Repeat for the second. Place each braid on parchment-lined baking trays.

Cover with a towel and let them rise again for 1 hour.

Step 6: Baking
Preheat the oven to 160°C (fan setting).

Brush the tsourekia with the egg wash (eggs beaten with water) and sprinkle with flaked almonds.

Bake for about 40 minutes. After 20 minutes, switch the trays (top to bottom and vice versa).

Let them cool on the tray without touching them.

Καλή όρεξη και Καλό Πάσχα!
Enjoy and Happy Easter!

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Dough Tips
Tsoureki dough is unlike any other dough you've made. Don’t make the mistake of adding extra flour. It sticks to the mixer bowl but not to your hands. It will resemble a giant piece of chewing gum—very firm yet soft.